Gourmet Glamping – Spring 2018

Spring is the season to bring the glamper out of storage, dust it off and get outside in the crisp spring air. With the weather warming up its nice to enjoy lighter foods that incorporate spring vegetables for color and flavor. These fresh and bright spring recipes take a chic, trendy twist on vintage classics. The pea and couscous salad is more exciting option for a traditional pasta salad, while the radish toast rivals an open faced sandwich. Both recipes use fresh ingredients such as tomatoes, peas, and radishes, which integrates the feeling of spring signifying growth with every plant blooming after the winter frost.

These fresh spring inspired recipes can be enjoyed for lunch, or as an afternoon snack. To mirror the food, create a vintage inspired atmosphere, like in the 1971 Swiss Colony glamper by designing a tablescape with a vintage floral apron, just picked wild flowers in an old tomato can, and vintage sterling utensils.

Honey Dijon Balsamic

STEP-BY-STEP INSTRUCTIONS:
1. Cook the Couscous according to package instructions.
2. While couscous is cooking, rinse and dice tomatoes.
3. Once Couscous has cooled, place in bowls.
4. For a pretty presentation lie the peas, walnuts, diced tomatoes, and feta in vertical lines, next to each other, on top of the couscous.
5. In a separate bowl combine ingredients for dressing. Whisk until all ingredients come together. Add salt and pepper to taste.
6. Drizzle dressing on top of the couscous salad and enjoy!

Gourmet Glamping – Spring 2018

VintageKC, a high-end quarterly publication, seeks to inform readers of the greater metro Kansas City area (and beyond) of the styles, lifestyles, creative techniques, and arts and crafts of the past and present, and how they fit into the present-day world of people and things.